This is one of my favorite recipes from my childhood. I fondly remember those days when my mom used to make " Mung daler mudighonto ", an authentic Bengali dish made out of Fish head (especially Rohu or Katla ) cooked in Moong dal. I have adapted this recipe from my mom's original one . I have also used King fish fillets instead of fish head .
Preparation time : 20 minutes
Cooking time : 20 minutes
Serves : 4
- 1 lb. kingfish , cut into 2 " fillets
- 2 medium sized onion, chopped
- 1" piece of ginger
- 1 cup moong dal ( or Mung Beans) , roasted
- 1 tsp turmeric powder
- 2 tbsp curd
- 1/2 tsp sugar
- Salt, as required
- Oil, as required
- Water , as required
Ingredients for seasoning :
- 1 tsp whole jeera
- 2 -3 Bay leaves
- 2 whole red chilies
- 1 tsp garam masala powder
- 1 tbsp Ghee/butter
- Wash the fish thoroughly and cut into 2 " pieces. Apply a pinch of salt and turmeric and keep aside.
- Dry roast the mung beans , till you get a rich golden color.
- Pressure cook the mung beans till they are half cooked .The beans should break easily. Keep aside.
- In a blender, add the chopped onions and ginger, blend it to a fine paste. Keep aside.
- In a non stick skillet, heat oil and shallow fry the fish till it turns golden brown on both sides.
- In the remaining oil, add the ginger and onion paste, 1 tsp turmeric and fry for a minute.
- Then add curd, sugar and salt and fry all the ingredients well by constantly stirring for a minute or two .
- Add the half cooked mung beans, add sufficient water and cook for 5 minutes on medium heat till all the flavors blend well . Next add the fish pieces and cook for another 5 to 7 minutes or until the mung beans and fish are fully cooked.
- In a small non stick skillet, heat 1 tbsp ghee/butter, add jeera, when it starts to sputter , add the rest of the ingredients and fry well.
- Add the seasoning on the fish curry, and mix well .
- Serve hot with Rice.
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